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Fried Chicken

Made some fried chicken tonight. Soaked in buttermilk and yogurt overnight with some seasonings. Dredged in flour and corn flour. Also some home made coleslaw. Dessert was strawberries macerated in balsamic vinegar and served over ricotta.

I have found the rice flour helps add a level of crunch to the crust that wheat flour just can't match. Straight rice flour produces a crust that is way too thin for fried chicken, but a mix seems to give a great mix of body and crunch. Got the idea of using rice flour from a Vietnamese version of fried chicken.

Another question for you, how do you like your oil level? I notice in the pics that you are using a fairly shallow fry. I have started using a little higher level of oil in the pan when I fry. Still not quite half way up the chicken, but a little higher then what you have there. Have you tried a higher level?

Sorry for all the questions. I just love talking to people about their fried chicken. Always interesting to see what other people are doing